Vegetable Stock Concentrate

Vegetable stock concentrate is a staple in my fridge that I use to flavour my bone broths, risottos, stews, soups. When a recipe calls for salt, I will use a tablespoon of vegetable stock concentrate to add flavour and nutrients. A jar of vegetable stock concentrate will keep in the fridge for at least a month, due to the preserving nature of salt. This is a thermomix recipe, which, I have adapted it for those who do not own one.

Ingredients500g of mixed vegetables. I use what I have left over at the end of the week. Just remember if you use dark green leafy vegetables the stock will be green, therefore your soups and gravies will have a green tinge.Some ideas: onion, garlic, carrots, red peppers, egg plant, tomato, zucchini, celeryadd herbs of choice: bay leaf, parsley, coriander, basil, rosemary, oregano100g Himalayan or Celtic sea salt1/2 cup of coconut oiloptional 1 heaped tablespoons of dulse flakes (Eden brand available from About Life)

MethodTMX: Place all vegetables into TM bowl and chop for 10 seconds on speed 6. Add salt and oil then cook for 20 minutes at Varoma temperature on speed 1. Mix by slowly turning the speed dial to speed 6 then pulverising for 1 minute on speed 9. Cook for 20 minutes at 100. Blend until a smooth paste. Store in a sterilised glass jar in the fridge.

Conventional: Chop all ingredients, place into a saucepan, add coconut oil and salt. Saute and leave to simmer till all vegetables have softened. Puree in blender or use a stick blender till the vegetables are a smooth paste. Store in a sterilised glass jar in the fridge.